The October break is almost upon us and there’s no better time of the year to get and about in Scotland. The half term holiday is the perfect opportunity to embrace the outdoors, with the glow of autumnal shades lighting up the landscapes. If you’re looking for some inspiration, here are some amazing activities for the October break!
Thistles to the Castle
Stirling Castle, Castle Esplanade, Stirling FK8 1EJ
Thistles to the Castle is Stirling’s key event in the Festival of Architecture 2016. With everything from exhibitions and events to pop-up craft and design stalls, there’s something for everywhere.
18 Castle Road, Dollar FK14 7BE
Venture somewhere a little different and visit Rowberrow Gardens, overlooking Dollar Glen. The vibrant garden has several mixed shrub and herbaceous borders, a wildlife pond, two rockeries, alpine troughs, fruit and vegetable gardens, and a mini orchard. It’s free entry for children and only £4 per adult.
Tales from the Battlefield
Wallace Monument, Abbey Craig, Hillfoots Road, Stirling FK9 5LF
Head over to this world-famous landmark for a historical performance like no other. Alongside the usual exhibits and displays, the Wallace Monument puts on a show for all the family.
Blair Drummond Safari Park
Stirling FK9 4UR
Scotland's safari park is a great day out for all the family, with Wild Animal Reserves, Adventure Playground, boat trips, Chimp Island, Pets Farm, and much more! See the animals while you can as the park is closed from November - March!
Baking with kids is a sweet treat. Capture the flavours of autumn in our Big Soft Ginger Cookies. Slightly underbake for a gooey texture or leave them in the oven for an extra 5 minutes for the signature ginger-SNAP!
Big Soft Ginger Cookies - makes 24 cookies
- 275 g plain flour
- 2 tsp. ground ginger
- 1 tsp. bicarbonate of soda
- ¾ tsp. ground cinnamon
- ½ tsp. ground cloves
- ¼ tsp. salt
- 125 g butter, softened
- 200 g caster sugar
- 1 egg
- 1 tbsp. water
- 4 tbsp. maple syrup
- 2 tbsp. caster sugar
1. Preheat oven to 180 C / Gas mark 4. Sift together the flour, ginger, bicarbonate of soda, cinnamon, cloves and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg then stir in the water and syrup. Gradually stir the sifted ingredients into the mixture. Shape dough into walnut-sized balls and roll them in the remaining 2 tablespoons of sugar. Place the biscuits 2 inches apart onto an ungreased baking tray, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Speaking of cookies, have you tried our deliciously gooey DoubleTree cookies? Every guest receives one at check-in so be sure to get your chocolate fix!